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Hi Bold Bakers!
Now that spring has sprung, I’m busting out some seriously fresh and easy lemon recipes! My No-Bake Lemon Meringue Cheesecake recipe has it all and then some, like a crunchy Graham cracker crust, a rich cheesecake filling infused with my homemade Microwave Lemon Curd, and it’s all topped off with a monumental amount of toasted meringue!
What Pie Crust Recipe Should I Use?
I’m using my Homemade Graham Crackers to make the crust. I simply blitz them in my food processor until I have fine crumbs. Feel free to use a mix of Graham crackers and ginger snaps for an extra layer of flavor. If you’d like, you can also use digestives, Shortbread Cookies, or any plain cookie.
Can I Use Store-Bought Lemon Curd?
Lemon curd is a key ingredient in this no-bake lemon cheesecake pie recipe. The curd adds a lemony flavor, thickness, and color. You can use store-bought lemon curd, but I HIGHLY suggest you give one of my Homemade Lemon Curd recipes a try! From my traditional Lemon Curd to a MICROWAVE Lemon Curd, and even an egg-free Vegan Lemon Curd, I have you covered!
What You’ll Need For This No-Bake Meringue Recipe
In terms of equipment, you only need a few tools of the trade to make this No-Bake Lemon Meringue Pie.
- Pie tin and cling wrap
- Medium bowl
- Stand mixer with a whisk attachment
- Spatula
- Heat-safe bowl
- Pot
- Whisk
- Kitchen torch
- Measuring Cups and Spoons
How To Make Lemon Meringue Cheesecake
This easy lemon meringue cheesecake recipe yields delicious results with tart lemon flavor and creamy cheesecake texture. This brief how-to involves each of the three steps in the process: the crust, the filling, and the topping, then get the full written recipe, with measurements, on the page below.
- Butter and line pie tin with cling wrap.
- Combine cookie crumbs and melted butter in a medium bowl. Transfer crust mixture into pie tin and press along the base and up the sides with fingertips.
- Place pie tin in the fridge.
- Beat cream cheese in a stand mixer.
- Add in lemon curd, cream, and lemon zest, whipping until the filling becomes stiff.
- Pour cheesecake filling into the pie shell in a pie tin. Smooth out with a spatula.
- Cover and place pie tin in the fridge for 5 to 6 hours.
- Place a heat-safe bowl on top of a simmering pot of water, with the bowl and water not touching.
- Add egg whites, sugar, and a pinch of cream of tartar in the bowl.
- Whisk together for 2-3 minutes.
- Using a stand mixer, whisk together egg mixture on medium-high for 5 minutes.
- Pile the meringue high on top of cheesecake.
- Lightly toast surface with a kitchen torch.
Taste And Consistency
This recipe should be deliciously confusing for your tastebuds, because it should taste like lemon meringue pie and cheesecake all at the same time. On the inside, it should taste like a lemon cheesecake, and on the outside, it should have the wonderfully toasty, fluffy meringue.
Do I Have to Heat Treat Meringue?
If you have any doubts about working with egg whites, have no fear, this recipe includes a step for heat-treating them. This is OPTIONAL, you can also go about making meringue using uncooked egg whites if uncooked eggs are safe to eat where you live. The trick to heat treating the egg whites, though, is to take your time and keep them over super low heat, allowing them to just get nice and warm (around 160°f and hot to the touch).
How To Store Lemon Meringue Cheesecake
To store this No-Bake Lemon Meringue Cheesecake I like to cover it with cling wrap and keep in the fridge for up to 4 days.
Tips and Tricks to making Lemon Meringue Cheesecake
- Butter, then line your pie tin with 2-3 layers of cling wrap or baking paper. The butter helps the lining adhere to the tin and allows you to easily lift the pie out of the tin once it’s set.
- When making the filling, start with room-temperature cream cheese.
- Cream of tartar will stabilize the meringue, however, if you do not have it you can continue without it.
- Use large eggs to make sure you have the right amount of meringue to top your pie.
- The weight of an egg-white is 40 grams, so if you need to weigh them to be precise, that is always helpful
- This cheesecake can be made ahead and stored in the fridge for up to 3 days before topping with the meringue topping.
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Full (and printable) recipe below!
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No-Bake Lemon Meringue Cheesecake Recipe
Ingredients
For the cookie crust:
- 2 cups (6oz/170g) Graham cracker crumbs (or any plain biscuit)
- 1/2 cup (4oz/115g) butter, melted
Lemon Cheesecake Filling
- 1 1/2 cups (12oz/340g) cream cheese
- 1/2 cup (4oz/115g) lemon curd (homemade or store bought)
- 1/3 cup (2 ½ floz/71ml) heavy whipping cream
- Zest of 2 lemon
Meringue Topping
- 4 (about 160g) egg whites , large
- 2/3 cup (5oz/142g) sugar
- 1/4 teaspoon cream of tartar*
Instructions
For the crust:
- Butter and line a 9-inch pie tin with cling wrap, leaving extra hanging off the sides. This will ensure you can easily remove the pie crust from the tin.
- In a medium bowl, combine the cookie crumbs and the melted butter well together. Transfer the crust mixture into your prepared pie tin and press along the base and up the sides using your fingertips. Place in the fridge while you make the filling.
Lemon Cheesecake Filling:
- Using a stand mixer or an electric hand mixer, beat the cream cheese until smooth and there are no lumps.
- Next add in the lemon curd, cream, and lemon zest, and continue whipping until the filling becomes stiff.
- Pour the cheesecake filling into the prepared pie shell and smooth out with a spatula. Cover and place in the fridge while you make the meringue topping. (I like to leave this in the fridge for around 5-6 hours minimum to firm up)
Meringue Topping:
- Place a heat safe bowl on top of a simmering pot of water, but make sure the bowl is not touching the water.
- In the bowl add in the egg whites, sugar, and pinch of cream of tartar* (see Tips and Tricks list)
- Gently whisk the mixture until it is hot to the touch, about 2-3 minutes. Heating this mix will 'cook' the eggs and will make them safe to eat.
- Next, using a stand mixer or an electric hand mixer whisk the egg mixture on medium-high speed for about 5 minutes OR until the frosting holds medium peaks when lifted from the bowl.
- Pile the meringue high on top of your cheesecake.
- If you have a kitchen torch, you can lightly toast the surface of the meringue by moving the flame continuously in small circles over the surface until the frosting is lightly browned. Also, you can quickly toast it under the grill/broiler.
- Serve straight away or keep covered and stored in the fridge for up to 4 days.
This really is a perfect recipe, it has all the advantages for a quick but flavour filled dessert! I’m always glad to see recipes that don’t involve an oven as well as ones that involve low cost and readily available ingredients! :). Also saw your banana cream pie recipe which looks just as easy and as delicious! Thanks so much Gemma, I always refer your website and videos to my friends :).
Mercy
Oh so delicious! I made two of these for a family get-together and on both I made the filling exactly as written but I did top one with the meringue and the other with fresh whipped cream since a few people in my family are not fans of meringue. Both were a HUGE hit and disappeared so fast I’m not sure a crumb was left! lol
Thanks for another superb, easy, delicious recipe!!
I don’t have a kitchen torch. Can I make this without the meringue topping? Since you didn’t add any sugar into the filling, would it taste too sour if I don’t put meringue?
I guess it isn’t advisable to use commercial eggs whites in this recipe? I’d love to try for Easter.
I was looking for a simple Swiss Meringue to top my NY cheesecake that I’m also topping with your Lemon Curd recipe. And I found it right where I should have looked first (lesson learned)! Amazing results and it was so very easy. Thick, sweet and creamy goodness!
Thank you Gemma!
First off let’s be honest, we make meringue so we can use our torches ???? This recipe is fantastic! Not complicated, comes together quickly and so yummy! I think my meringue could have been a little stiffer but I was afraid of over whipping it. I stopped as soon as I had peaks that didn’t fall over. I also didn’t cover my pan in plastic since I wasn’t putting on a serving plate. Thanks Gemma for another keeper!
Hi Gemma. Can I substitute the cream cheese and heavy cream for something less fattening?
This dessert is amazing! It was so easy to make. Was just under two cups of graham crackers and it’s too hot to make any, so I crushed two orange cranberry Belvita biscuits. Worked beautifully. I used your recipe for lemon curd (am I wrong to just eat it with a spoon???) I made the cheesecake yesterday and made the meringue just before serving tonight. It released easily from the pan using your cling wrap suggestion and it was fun to use my kitchen torch on the meringue. Huge kudos from my husband! Thanks for another fabulous recipe Gemma!
Hi Gemma. I used your trick of hating the sugar first in the oven before adding to the meringue. I haven’t done the before but wanted to stop the weeping of the meringue. However, no matter what I did, how long I beat the meringue, i could not get the gritty texture out of it! What did i do wrong? I’ve made meringue in the past and never had a gritty texture. The lemon in this pie is amazing though!! Thanks for helping.
I don’t use white sugar – can you use something in place of It?